Chilli paneer skewers
Marinated in chilli, cumin and yogurt, this BBQ paneer is great stuffed into flatbreads or wrapped in naans along with a cooling coconut raita and fruity mango salad
- Serves: 6 persons
- 2x 200g blocks paneer, cut into 2cm squares
- 1red pepper, cut into 2cm squares
- 1green pepper, cut into 2cm squares
- mango chutney or mango pickle, to serve (optional)
- flatbreads, naans or wild rice salad, to serve
- 1tbsp tomato purée
- 100g coconut yogurt or natural yogurt
- ½lemon, juiced
- 2-3 tsp kashmiri chilli powder
- 3tsp ground cumin
- 200g coconut yogurt
- ½tsp runny honey
- handful of mint leaves, finely chopped
- small handful of toasted coconut flakes, plus extra to serve
- 2firm but ripe mangoes
- 1small red onion, finely sliced
- 1long thin red chillies, finely sliced
- 1lime, juiced
- handful of mint leaves, chopped
Step 1Whisk together the marinade ingredients in a bowl with some seasoning. Add the paneer, and chill for at least 1 hour to marinate, or longer if you have time.
Step 2Coarsely grate the cucumber with a box grater, then scrape into a sieve over a bowl. Toss with a pinch of salt, and leave to drain for 10 minutes. Squeeze out any remaining water then mix with the remaining raita ingredients.
Step 3Peel the mangoes with a vegetable peeler, then slice into thin cross sections, then into thin strips or use a julienne peeler. Toss into a bowl with the remaining salad ingredients, except the mint, and leave at room temperature for up to an hour before serving. Fold in the mint to serve.
Step 4Light a BBQ and let the flames die down about an hour before you want to cook on it, or heat a griddle to high. Thread the marinated paneer and peppers onto metal skewers. Barbecue or grill for 8-10 minutes, turning every few minutes, until the paneer is golden and charred, and the pepper is tender. Lightly oil the bars of the grill if you find the paneer is sticking and use a metal fish slice to flip them. Serve the skewers with the salad, raita and flatbreads or a rice salad alongside, if you like. Serve with more coconut and mint leaves.